Though we're still in the midst of quarantining, this year's Memorial Day celebration at home was just as meaningful and delicious as any other. Of course, no Memorial Day feast would be complete without a flag cake, and this one was a huge hit! Yellow sponge cake layered with raspberry preserves and topped off with a lemon-infused buttercream and fresh berries, it was bursting with decadence and freshness all at the same time. We kept things simple and traditional with hotdogs, all the fixings, but I turned the volume up on everyone's favorite...potato salad! I opted to use a selection of mini yukon, purple and red potatoes dressed in mayonnaise, mustard, crème fraiche, lemon juice, and a medley of fresh garden herbs including: tarragon, parsley, chives, scallions and dill. It is one of the best potato salads I've ever had, and is as beautiful as it is delicious! These recipes are SO tasty, that they would be great anytime, doctored up with whatever you fancy! As always, happy cooking, baking & eating :-)
Flag Cake with Lemon-Infused Buttercream and Fresh Berries
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
4 large eggs, at room temperature
1 1/2 cups cake flour
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons lemon zest
3 tablespoons raspberry jam (to put between cake layers. This is completely optional)
Raspberries and Blueberries to garnish
Adjust the racks to the center of the oven and preheat to 350 degrees F. Spray two 9-by-1-1/2-inch round cake pans with nonstick spray. Add the granulated sugar, butter and lemon zest to the bowl of a stand mixer outfitted with the paddle attachment. Beat until creamy, just 2 minutes. Add the eggs one at a time to the mixture and beat until mixed together.
Whisk together the cake flour, all-purpose flour, baking powder and salt in a medium bowl. In a measuring cup, mix the milk and vanilla extract together. Turn the mixer back to medium speed and add the flour mixture and milk mixture alternately to create a smooth batter.
Evenly divide the cake batter between the prepared pans. Bake until the cakes start pulling away from the edges of the pan and a toothpick inserted into the center of the cakes comes out clean, 30 to 35 minutes. Cool the cakes for 10 minutes in their pans, then turn them out on a wire rack to cool completely before frosting.
Lemon Buttercream Frosting
2 sticks room temperature butter
2-3 cups confectioners sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
Blend all ingredients together in the bowl of an electric mixer fitted with a paddle attachment. Frost cake once it's completely cooled.
Garden Herb Potato Salad
1-1 1/2 pounds mixed baby yukon, purple and red potatoes
1/3 cup mayonnaise
1 tablespoon French's yellow mustard
1 tablespoon crème fraiche
juice of 1/2 lemon
1 tablespoon each of tarragon, parsley, chives, scallions, and dill chopped
salt and pepper to taste
Boil water and cook potatoes for about 12 minutes or until they pierce easily with a fork. Drain and set aside to cool for about 15 minutes or so. In a separate bowl, mix the mayo, mustard, creme fraiche and lemon juice into a smooth sauce. Dump the potatoes in and coat thoroughly. Season with salt and pepper, and toss in all the herbs. Garnish with additional herbs before serving. Enjoy!
